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Nieto Senetiner Cadus Malbec 2005

Malbec from Argentina
  • W&S92
  • WS91
  • RP91
  • WE90
  • RP91
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Winemaker Notes

Made from 100% Malbec from the Agrelo vineyard harvested in April. The wine is fermented in French oak barrels for two years, with an additional year in bottle prior to release.

This Malbec shows awesome purity, with layers of raspberry, blackberry and fig compote with notes of plum sauce, mocha, graphite and violets. The velvety texture and fresh acidity displays an exotic combination of flavors. This Malbec leaves a long, detailed finish and a remarkably elegant impression.

Critical Acclaim

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W&S 92
Wine & Spirits

From a 30 year-old vineyard in Lujan de Cuyo, this is a broad and enveloping malbec. The fresh scents of violets and cherries are shaded with sweeter, warmer tones of coffee and cinnamon. The tannins and acidity lend the wine tension. Cellar it for three or four years.

WS 91
Wine Spectator

The 2005 Cadus Malbec, sourced from a single vineyard of the same name, spent 24 months in French oak and 2 years in bottle prior to release. Opaque purple-colored, it has an enticing nose of toasty oak, spice box, violets, black cherry, and plum. Sweetly-fruited, savory, and layered, it has enough fine-grained tannin to evolve for 2-3 years and will drink well through 2017.

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Nieto Senetiner

Bodegas Nieto Senetiner

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Bodegas Nieto Senetiner, , South America
Nieto Senetiner
The history of Bodegas Nieto Senetiner dates back to 1888, when Italian immigrants founded the winery and planted the first vineyards in Vistalba, Lujan de Cuyo, Mendoza. The company was managed by different families during the first decades of the past century. These families gave the winery an architectural style of the Italian countryside that still remains today.

Nieto Senetiner is one of the oldest wineries in Mendoza’s esteemed Lujan de Cuyo, with estate vineyards in the districts of Vistalba & Agrelo, located at 3,000 – 3,500’ elevation. These areas are some of the oldest and most traditional winemaking regions of Mendoza and were the birthplace of the Malbec quality revolution. Nieto Senetiner's wines, including its signature Nieto Malbec, are expressed via the tradition and vision of its three unique estate vineyard sites, each with distinct characteristics. The soft, supple texture of Vistalba, which is over 100 years old and one of the great heritage vineyards in Argentina, the power and elegance of Agrelo, featuring a unique cool climate Bonarda plantation and the unique concentration and structure of extreme high altitude Alto Agrelo.

In addition to showcasing the particular characteristics of each terroir, Nieto also engages in a creative blending process to to showcase the complexity to which Malbec can aspire.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG8027_2005 Item# 104750

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